The Berlin-based writer shares a recipe for burbur injun, or black rice pudding, that was passed down to her during her time in Ubud, Bali.
Arts and culture writer Gisela Williams has spent much of her professional life experiencing and reporting on unique narratives and storied histories. When it comes to a recipe to share, she recalls her time immersed in the culture—and food—of Bali, where she would enjoy burbur injun, or black rice pudding. “I actually asked Janet Deneefe for her recipe because she runs a cooking school in Ubud and also launched both the island's literary and food festivals,” Williams tells Family Style. “She was someone doing interesting work in Ubud when I was there.”
Ingredients
- ½ cup black rice
- 2 tablespoons sticky white rice or plain white rice
- 1 teaspoon sea salt
- 7 ounces of palm sugar
- 1 pandan leaf or essence
- 1 vanilla bean or vanilla essence
- 2 to 3 cups coconut milk
- pinch of sea salt
Instructions
- Soak the black rice in water and cover for a minimum of 6 hours.
- Stir in the white rice and let sit for another 2 hours, leaving it in the same water.
- Transfer to a large heavy-bottomed saucepan and add water until the rice is covered by 4 inches or one thumb.
- Boil the rice with the pandan leaf, salt, and vanilla until most of the water has evaporated. Add water when necessary (this should take at least one hour).
- Once the rice resembles a soft brown rice, stir in the palm sugar. Let simmer over a low flame, until the sugar has dissolved and the mixture is thick and glossy. Modify to your own taste.
- To serve, spoon the pudding into bowls and top with coconut milk, fruit and toasted coconut.